Servings: 2-3 servings
Ingredients:
1/2 cup toasted hazelnuts
3 cups packed, fresh basil leaves (approximately)
2 garlic cloves, crushed
3 T extra virgin olive oil
1/4 t fine sea salt, or to taste
freshly ground black pepper
pinch of cayenne if you fancy some heat
Instructions:
- Place toasted hazelnuts in a food processor and process until finely ground
- Add the crushed garlic cloves and process to incorporate
- Add the basil and process until the mixture comes together nicely
- Add the olive oil, 1 T at a time, processing well between each addition (you may not need all 3 T or you may need more, depending on your mixture)
- Add salt and pepper(s) and process a bit more until everything is mixed well
- Add some water 1 T at a time if the mixture is too thick
- Add the pesto to pasta of your choice – the recipe makes enough for 2-3 servings
Recipe courtesy of Amy Gedgaudas